Shrimp & Grits
Cajun Shrimp & Cheezy Grits
If you are from the south, then you know about shrimp and grits. It originated in South Carolina and was called “breakfast shrimp”. It is a very popular brunch dish in restaurants everywhere. If you are asking, what are grits?” Well, grits are a finely ground grain made with hominy or ground corn. They are easy to make and can be flavorful if cooked properly. It is similar to polenta or oatmeal but not as “slimy” as oatmeal. They are all apart of the grain family. For extra flavor, I added smoked sausage. You can use any type of sausage but make sure it has a good fat content. The fat is flavor! Chop a 6 oz pack of smoked sausage into rounds and then in fourths (small pieces). Dice 1/3 cup of white onion and clean and devein 1 pound of raw shrimp.
Season the shrimp with 1 tbsp of garlic powder, 1 tbsp of paprika and 1 tbsp of cajun seasoning.
In a pot, bring 3 cups of chicken stock to a boil.
While the chicken stock is boiling, add 1 stick of butter to a pan. Once the butter has melted, add the sausage and onions to the pan. Cook until the onions have softened.
Add the shrimp to the pan. Cook until the shrimp have turned a pink color. Do not over cook the shrimp.
While the shrimp are cooking, add 1 cup of grits to the chicken stock. Whisk well.
Cook 5-7 minutes or until the grits are starting to thicken. Add 1 cup of shredded cheddar cheese and stir. For a creamy texture, add 1/3 cup of milk. Taste and season if needed.
Serve grits and top with the shrimp and sausage mixture. ENJOY!
Shrimp & Grits
Ingredients
- 6 oz pack of smoked sausage
- 1/3 cup diced white onion
- 1 pound raw shrimp
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp cajun seasoning
- 1 stick of butter
- 3 cups chicken stock
- 1 cup grits
- 1 cup of shredded cheddar cheese
- 1/3 cup milk
Instructions
- Dice the sausage and onion.
- Clean and devein the shrimp.
- Add 1 stick of butter to a pan and melt.
- Once melted, add the sausage and onion to the pan.
- Cook until the onion has softened.
- Add the shrimp and cook 5-7 minutes or until the shrimp has turned a light pink color.
- Bring to a boil 3 cups of chicken stock.
- Once boiling, add 1 cup of grits.
- Whisk well and cook 5-7 minutes or until the grits start to thicken.
- Add 1 cup of shredded cheddar cheese.
- Stir well.
- For a creamy texture, add 1/3 cup of milk and stir.
- Taste and season, if needed.
- Serve and top with the shrimp and sausage mixture.
- ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
